On my second cook using the Lonestar Grillz 24"x36" smoker, I mimic a Carolina BBQ by combining a pork shoulder with pork belly for one of the best pulled pork sandwiches you will ever taste.
Jalapeno | 4 | |
Salted butter | 6 Ounce | |
Bacon | 1/2 Pound | |
All purpose flour | 1 Cup (16 tbs) | |
Warm milk | 3/4 Gallon | |
Gruyere cheese | 1 Pound | |
Sharp cheddar | 1/2 Pound | |
Black pepper | To Taste | |
Cream cheese | 16 Ounce | |
Pasta | 1 Packet (cooked aldente for 6 mins) | |
Panko bread crumbs | 1/2 Cup (8 tbs) | |
For sandwich: | ||
Bun | 6 | |
Pork butt | 3 1/2 Pound | |
Pork belly | 3 1/2 Pound | |
Meat rub | To Taste | |
Mustard | To Taste | |
Bbq sauce | To Taste | |
For mopping sauce: | ||
Apple cider vinegar | 1/2 Cup (8 tbs) | |
Water | 1/4 Cup (4 tbs) | |
Cayenne | To Taste | |
Red pepper flakes | To Taste | |
Salt | To Taste | |
Black pepper | To Taste | |
Maple syrup | To Taste |
Please watch video for directions.